Sous Chef Leader - Chez Margaux

Company: Chez Margaux
Location: New York
Posted on: November 2, 2024

Job Description:

About Chez MargauxChez Margaux is part of Restaurants by Jean-Georges, a renowned culinary group that has evolved into a reputable and award-winning restaurant group. With over 60 restaurants worldwide, we strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations. We are dedicated to providing the very best in culinary and tailored hospitality, resulting in the success of an acclaimed constellation of international restaurants.Job SummaryThe Sous Chef will supervise the hourly kitchen team and assume responsibility for the kitchen in the absence of the Chef de Cuisine and Executive Sous Chef. This position will support with menu planning, menu development, and cost control as well as setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients. The Sous Chef will support the hiring, training, development, and performance counseling of all staff within area of responsibility.Key Responsibilities

• Ensure kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements.
• Monitor sanitation practices to ensure employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure standards are met.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Taking charge of kitchen opening, closing, and other side duties as directed by the Chef de Cuisine.
• Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner.
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time.
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
• Ensure that food quality, quantity, freshness, and presentation meet company standards.
• Ensure all products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health, and sanitation standards.
• Follow all company policies, procedures, and guidelines.
• Operate ethically to protect the assets and image of the company.
• Perform other duties and responsibilities as per business need.Requirements
  • Minimum of two (2) years restaurant management experience in an upscale, high-volume, fine dining setting.
  • Previous experience opening a full-service restaurant with a proven record of positive leadership.
  • Culinary degree and/or certificate highly desirable.
  • Highly developed knowledge of various culinary styles and mastery of all line levels cooking stations, able to train and instruct team on proper performance of their duties.
  • Exhibit superior technical and natural cooking abilities.
  • A professional and polished approach to leadership in a busy atmosphere.
  • Ability to think quickly and multi-task in a fast-paced environment.
  • Effective communication and interpersonal skills conducive to a productive teamwork environment. Possess leadership, team building, and implementation skills.
  • High standards for cleanliness of workspace and service areas.
  • Ability to work in an ever-changing environment.
  • Strong work ethic and customer-focused approach.
  • Able to perform duties of all kitchen positions.
  • Valid NYC Food Handlers Certificate.
  • Strong knowledge of opening and closing procedures.
  • Proficient in Compeat and Avero.
  • Able to produce accurate monthly inventories.
  • Strong product knowledge.
  • Able to work independently with minimal supervision.
  • Must be passionate, entrepreneurial, and dedicated to success.
  • Ability to work a flexible schedule including days, nights, weekends, and holidays.CompensationThe base pay range for this position is $85,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.What We OfferChez Margaux is an Equal Opportunity Employer.

Keywords: Chez Margaux, Philadelphia , Sous Chef Leader - Chez Margaux, Hospitality & Tourism , New York, Pennsylvania